Soviet Waffle Cake - The USSR’s Easiest (yet beloved) Ovenless Dessert

sweetened condensed milk

🥗Healthier: coconut cream

💰Cheaper: evaporated milk + sugar

Coconut cream offers a dairy-free option with similar sweetness.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor while being dairy-free.

walnuts

🥗Healthier: almonds

💰Cheaper: pecans

Almonds are often more accessible and provide a similar crunch.

cream

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

Whip boiled condensed milk in a bowl or stand mixer until softened.

Mix in softened butter until fully incorporated and you have a viscous cream.

Layer waffle wafer sheets with the cream, slathering each layer thoroughly but not completely filling the dimples of the waffle.

Press each layer firmly together, aiming for between 7 and 14 layers.

Do not coat the top layer with cream.

Refrigerate the assembled cake under weight for at least 2 hours, preferably overnight.

Prepare toppings such as chopped walnuts or other nuts, and dust the cake with them after chilling.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens